Go Back
Crispy Chicken Bacon Wrap on a white plate garnished with fresh chopped parsley showing golden crispy bacon wrapped around juicy stuffed chicken

Crispy Chicken Bacon Wrap

Juicy chicken breasts stuffed with a creamy cheddar and cream cheese filling, wrapped in crispy golden bacon, seared on the stovetop and baked to perfection. A hearty easy weeknight chicken dinner ready in 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to an even 1/2-inch thickness
  • 8 slices of bacon thick-cut recommended for best crispiness
  • 1 cup shredded cheddar cheese sharp cheddar preferred for bolder flavor
  • 0.5 cup cream cheese softened fully to room temperature, full-fat preferred
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 1 tbsp olive oil
  • fresh parsley chopped, for garnish

Equipment

  • Meat mallet or rolling pin
  • Large oven-safe skillet
  • Cutting board and knife
  • Meat thermometer
  • Toothpicks (optional)

Method
 

  1. Preheat your oven to 400°F (200°C) before starting any prep.
  2. Place the chicken breasts on a cutting board and pound them to a consistent 1/2-inch thickness using a meat mallet or rolling pin.
  3. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub the seasoning all over both sides of each chicken breast until fully coated.
  4. In a medium bowl, mix the softened cream cheese and shredded cheddar together until completely smooth. Ensure cream cheese is fully softened before mixing.
  5. Spread a generous controlled spoonful of the cheese mixture over one side of each chicken breast, leaving a 1/2-inch border at the edges to prevent spillage.
  6. Lay two slices of bacon side by side with a slight overlap. Place a chicken breast cheese-side up at one end and roll it up firmly in the bacon, tucking in the sides as you go. Secure with toothpicks if needed. Repeat for all four wraps.
  7. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot and shimmering, place the wraps seam-side down. Sear for 3 to 4 minutes per side until the bacon is deep golden brown. Do not move the wraps while searing.
  8. Transfer the skillet directly to the preheated 400°F oven. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer at the thickest part.
  9. Remove from the oven and rest for 5 minutes before slicing. Remove all toothpicks, garnish with fresh chopped parsley, and serve immediately.

Notes

Always verify internal temperature reaches 165°F with a meat thermometer. Remove all toothpicks before serving. Fully soften cream cheese before mixing to ensure smooth filling. Do not overfill and leave a 1/2-inch border at edges to prevent spillage. Store leftovers in airtight container in refrigerator up to 3 days. Reheat in oven at 350°F for 10 to 12 minutes for best results. Pairs well with mashed potatoes, sweet potato fries, roasted vegetables, or a fresh garden salad.